Keywords: اولفکتومتری; Digestate; Electronic nose; Field experiments; Manure spreading; Odours; Olfactometry;
مقالات ISI اولفکتومتری (ترجمه نشده)
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Keywords: اولفکتومتری; Lupin; Soybean; Germination; Fermentation; Olfactometry;
Keywords: اولفکتومتری; Cider; Polyphenol; Olfactometry; Malus domestica; Sugars/acidity ratio; Fructose (PubChem CID: 5984); Malic acid (PubChem CID: 525); Shikimic acid (PubChem CID: 8742); 2-Phenylethanol (PubChem CID: 6054; cis-3-Hexenol (PubChem CID: 5281167; Sorbitol (Pubc
Keywords: اولفکتومتری; Odour emission rate; Odour impact assessment; Plume method; Olfactometry; Landfill gas; Landfill surface emissions;
Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry
Keywords: اولفکتومتری; Zhenjiang aromatic vinegar; Aroma compounds; Comprehensive two-dimensional gas chromatography; Olfactometry;
Keywords: اولفکتومتری; HRGC; high resolution gas chromatography; O; olfactometry; MS; mass spectrometry; 2D; two dimensional; RI; retention index; FD; flavor dilution; SAFE; Solvent assisted flavor evaporation; Gas chromatography olfactometry (GC-O); Mass spectrometry (MS); D:
Keywords: اولفکتومتری; Olfactory; Intranasal; Olfactometry; IR kinase; Kv1.3; Meal frequency;
Keywords: اولفکتومتری; Aroma; Color; Hydroxytyrosol; Olfactometry; Wine quality;
Keywords: اولفکتومتری; Principal component analysis; Partial least squares regression; Proton-transfer-reaction mass spectrometry; Olfactometry;
Keywords: اولفکتومتری; Hydroxytyrosol; Quality wine; Color; Aroma; Sensorial; Olfactometry;
Keywords: اولفکتومتری; Impact odorant; Odour-active compound; Olfactometry; Vinegar; Strawberry; Modified frequency;
Keywords: اولفکتومتری; Stilbene; Sulfur dioxide; Color; Volatile compounds; Sensorial; Olfactometry
Keywords: اولفکتومتری; Antioxidant; Antimicrobial; Grape byproducts; Olfactometry; Stilbenes
Keywords: اولفکتومتری; Cumulative SPME; Olfactometry; Multiple headspace sampling; Odour assessment; Shiraz wine aroma; High resolution GC; Cryogenic trapping;
Keywords: اولفکتومتری; Gas chromatography; Olfactometry; Mass spectrometry; Odorants; Association; Data analysis;
Keywords: اولفکتومتری; Antioxidant; Anitimicrobial; Hydroxytyrosol; Olfactometry;
Keywords: اولفکتومتری; Heart-cutting multidimensional gas chromatography (MDGC); Olfactometry; Mass Spectrometry; Odorant compounds; Caramel;
Keywords: اولفکتومتری; Undigested sewage sludge; Sulphur compound; Olfactometry; Dewaterability; Response surface methodology;
Keywords: اولفکتومتری; Marijuana; Cocaine; Heroin; Olfactometry; SPME-GC-MS; Surrogate;
Keywords: اولفکتومتری; Nasal Ranger; Scentroid; Olfactometry; SIFT-MS; Mass spectrometry; Odour;
Keywords: اولفکتومتری; Sulphur compounds; Cooked ham; One- and two-dimensional chromatography; Olfactometry; Key odorants; Aroma precursors;
Keywords: اولفکتومتری; Cherry tomato; Aroma-active; Olfactometry; Sugars; Organic acids;
Keywords: اولفکتومتری; Olfactory perception; Psychophysical assessment; Olfactometry
Keywords: اولفکتومتری; greenhouse gas emissions; olfactometry; forage to concentrate ratio; dietary fiber; heifer;
Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis
Keywords: اولفکتومتری; Tea; Solid phase extraction; Aroma; GC; Odor; Olfactometry; Sensory;
Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour
Keywords: اولفکتومتری; Lupin; Soybean; Olfactometry; Aroma; Germination;
Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)
Keywords: اولفکتومتری; Jicaro seeds; Roasting; Volatile compounds; SAFE; Olfactometry; Physicochemical properties;
Comparative odour measurements according to EN 13725 using pig house odour and n-butanol reference gas
Keywords: اولفکتومتری; CEN EN 13725; Olfactometry; Pig odour; Variance component; Repeatability; Sensitivity
Evaluation of an Odour Emission Factor (OEF) to estimate odour emissions from landfill surfaces
Keywords: اولفکتومتری; Landfill gas; Odour concentration; Hood sampling; Area sources; Olfactometry; Methane concentration;
GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)
Keywords: اولفکتومتری; Saffron; Crocus sativus L.; Aroma-active; Representative test; Olfactometry;
Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection
Keywords: اولفکتومتری; Olfactometry; Aroma; Multidimensional gas chromatography; Gas chromatography–olfactometry; Comprehensive two-dimensional gas chromatography; Flavour analysis; Alcoholic beverage
Pyrolysis-GC-MS-Olfactometry: A new approach to identify thermally generated odorants in frankincense
Keywords: اولفکتومتری; Odor; Py-GC-MS; Frankincense; Boswellia; Incense burning; Olfactometry;
Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese
Keywords: اولفکتومتری; Ewes' cheese; Aroma; Gas chromatography; Olfactometry;
Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness
Keywords: اولفکتومتری; Passion fruit; Aroma; Olfactometry; State of ripeness; Organic cultivation;
Evaluation of the key odorants of Baccharis anomala DC essential oil: New applications for known products
Keywords: اولفکتومتری; Baccharis anomala DC essential oil; Olfactometry;
Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles
Keywords: اولفکتومتری; Tuber indicum; Tuber melanosporum; Olfactometry; 1-Octen-3-one; 1-Octen-3-ol; 3-Octanone;
Effects of pH and microbial composition on odour in food waste composting
Keywords: اولفکتومتری; Lactic acid bacteria; Olfactometry; Microarray; Organic acids;
Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry
Keywords: اولفکتومتری; Tropical wine; Syrah wine; GCâ¯Ãâ¯GC/TOFMS; GC-O-OSME; Volatile compounds; Odor; Olfactometry;
Resfriado-gripe: pérdida grave del olfato a largo plazo
Keywords: اولفکتومتری; Olfato; Olfatometría; Resfriado; Gripe; Alteraciones del olfato; Barcelona Smell TestSmell; Olfactometry; Cold; Flu; Olfactory disorders; Barcelona Smell Test
Long Term Serious Olfactory Loss in Colds and/or Flu
Keywords: اولفکتومتری; Smell; Olfactometry; Cold; Flu; Olfactory disorders; Barcelona smell testOlfato; Olfatometría; Resfriado; Gripe; Alteraciones del olfato; Barcelona Smell Test
Sensory and molecular characterisation of the protective effect of storage at −80 °C on the odour profiles of human milk
Keywords: اولفکتومتری; Breast milk; Two-dimensional high resolution gas chromatography; Mass spectrometry; Olfactometry; Quantification; Fish oil; Supplementation; Off-odour; Milk banking; Stable isotope dilution assays
Loss of smell but not taste in adult women with Turner's syndrome and other congenital hypogonadisms
Keywords: اولفکتومتری; Smell; Taste; Turner's syndrome; Congenital hypogonadisms; BAST-24; Hormone therapy; Sensory and sensivity; Olfactometry; Gustometry
Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit
Keywords: اولفکتومتری; Volatile profile; Aroma; Olfactometry; Passion fruit; Organic system;
Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC-MS-O and GCÂ ÃÂ GC-TOF-MS
Keywords: اولفکتومتری; Alcoholic beverage; Cider; Odourant compounds; Extract representativeness; Olfactometry; Comprehensive 2D-GC; SPME; Dynamic headspace; Purge-and-trap;
Characterization of the aromatic profile of the Italia variety of Peruvian pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and mass spectrometry detection systems
Keywords: اولفکتومتری; Italia; Peruvian pisco; Aroma; Olfactometry; Quantitative analysis; Aromatic variety;
Comparative human-sensory evaluation and quantitative comparison of odour-active oxidation markers of encapsulated fish oil products used for supplementation during pregnancy and the breastfeeding period
Keywords: اولفکتومتری; Aroma extract dilution analysis; Two-dimensional high resolution gas chromatography; Mass spectrometry; Olfactometry; Quantification; Flavour; Fish oil;
Selectable one-dimensional or two-dimensional gas chromatography–olfactometry/mass spectrometry with preparative fraction collection for analysis of ultra-trace amounts of odor compounds
Keywords: اولفکتومتری; Selectable 1D/2D GC–MS; Olfactometry; Preparative fraction collection; Enrichment; Odor analysis; Off-flavor
Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)
Keywords: اولفکتومتری; Lupin (Lupinus angustifolius); Protein extracts; Fermentation; Olfactometry; Aroma; Off-flavour; n-Hexanal;
Sensory and molecular characterisation of human milk odour profiles after maternal fish oil supplementation during pregnancy and breastfeeding
Keywords: اولفکتومتری; Breastfeeding; Two-dimensional high resolution gas chromatography; Mass spectrometry; Olfactometry; Quantification; Fish oil; Supplementation;
Changes in saffron volatile profile according to its storage time
Keywords: اولفکتومتری; Aroma; Olfactometry; Saffron (Crocus sativus L.); Volatile profile